Roast Venison Recipe

Make a venison dinner with vegetables—comfort foods for your family from a grandma’s kitchen.


| March 2013


Our cherished, childhood memories connect us to the past and to our heritage. Anna Overcash Rotz celebrates all things “grandma” by taking a walk down memory lane and sharing special moments from the lives of the grandmas, to help trigger memories of your own childhood. In Grandma’s Apron Strings, there are nicknames used for grandmas, famous quotes about grandmas and a variety of observations from a way of life that has drifted into the past. The book also includes favorite family recipes and comfort foods to pass down to future generations. The following excerpt is a recipe for a venison dinner with vegetables.  

Buy this book in the CAPPER’s store: Grandma’s Apron Strings. 

Roast Venison Recipe

5 lb. saddle of venison
1 clove garlic
2 tbsp. butter
1 bay leaf
1 large onion, chopped
1 large celery rib, chopped
1 large carrot, chopped
8 medium potatoes, quartered
2 tsp. salt
1 tsp. pepper

Rub venison with garlic and butter. Place in a roasting pan and add water to cover pan bottom. Add bay leaf. Bake at 375 degrees for 1 1/2 hours. Add vegetables, salt and pepper.



Roast for another 1 1/2 hours until meat and vegetables are tender.

Use pan drippings to make gravy. Serves 6-8.




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